My Gluten-Free Sticky Date, Puddings make a great dessert sure to please everyone. This rich and luxurious dessert, also known as Sticky Toffee pudding, is comfort food at its finest. Serve sweet date sponges with salted caramel sauce and vanilla ice cream. The juxtaposition of hot and cold will delight you!
WHY THIS RECIPE IS SO DESIGNED ABLE:
Our Gluten-Free Sticky toffee Puddings make a delicious and comforting dessert. This is a family favorite that we’ve been enjoying for many years.
Individual puddings are easier to serve and more attractive. Because they are easy to make, these delicious pudding cakes are great for weeknight meals. These desserts are great for entertaining because they are elegant, delicious, and always in demand.
This dessert will be a hit!
- All ingredients are readily available.
- It’s easy to make, and all ingredients are mixed in a food processor.
- You can make the puddings ahead of time and have them ready to go when you are prepared to serve.
- We have added some gentle spices to complement the caramel flavor of the dates.
- You can also make one large dessert if you wish.
- Sticky Date Pudding is a great idea no matter what season.
- You can serve the puddings confidently, as no one will be able to tell that they are gluten-free.
INGREDIENTS IN THIS RECIPE
You can use either fresh Medjool or pitted dried dates. Dates add a rich, caramelized sweetness.
Baking soda/bicarbonate soda – It performs two functions in this recipe. It softens the dates and acts as an agent for raising. It is not the same as baking powder.
Ground ginger and cinnamon add a subtle spice note that complements the dates.
Water: Helps to soften dates.
Unsalted butter adds richness to the flavor. Unsalted butter is used in the Sticky Date Pudding and the Toffee sauce.
For a subtle caramel flavor, light brown sugar is the best choice.
Large eggs are my preference.
Vanilla extract: Use vanilla extracted naturally from the bean for the best flavor.
Gluten-free all-purpose/plain flour – Our gluten-free flour blends include either xanthan gum or guar gum. These are used to stabilize and give structure to our recipes. You don’t need to add any more if your flour mix already contains one of these gums. Regular flour can be used if you don’t require your recipe to be gluten-free. You can also use gluten-free all-purpose/plain flour if you prefer. As a raising agent, you can add two teaspoons of baking powder to the flour.
We add a little bit of coarse kitchen salt to enhance the flavors. Table salt is more vital and finer than table salt.
Whipping cream is also known as thickened or heavy Cream. It has a minimum of 35% milk fat.
Sea salt flakes; add some to make a Salted Sticky Toffee sauce.
Prepare your muffin pan and heat the oven.
- In a small saucepan, combine chopped dates, bicarb/baking powder, and ground spices. Bring to a boil, then simmer for 5 minutes. Allow cooling.
- Blend the butter, brown sugar, and milk in a bowl with a food processor. Blend in the date mixture, as well as any remaining ingredients for the pudding, until combined.
- Use an ice cream scoop or a large spoon to evenly distribute the Sticky Date Pudding mixture among the 12 muffin cups. Bake for 15-17 minutes, or until a toothpick inserted in the center of the muffin cups comes out clean. Allow the baking tray to cool in the oven for 5 minutes before carefully removing them from their tin.
- In a saucepan, combine all the ingredients to make the sauce.
- Bring the sauce to a boil. Reduce the heat and simmer for 2 min.
- Place the puddings upside-down on a plate. Serve with our No Churn Vanilla Ice Cream.
TIPS AND FAQS TO SUCCESS:
This recipe makes 12 puddings, which may need more of you. Below are some tips on storing the sauce and puddings in the refrigerator for a few days or in the freezer for several months. They are great for comfort food nights or unexpected guests.
Can I make one large dessert? Yes, you can. Bake the mixture in a greased, lined 22 cm (8 1/2 inches) springform pan for 35-40 minutes at 180°C (355 F).
Can the Gluten-Free Sticky Date Puddings or Toffee Sauce be prepared in advance? The sauce and the puddings can be made a day in advance. Please place them in a plastic bag and cover them with cling wrap.
What should I do to reheat the puddings reheating? Line an ovenproof dish base with baking paper. Place the puddings inside the dish, then cover them with aluminum foil. For 8 minutes, heat in an oven at 180°C (355 F). You can also heat the puddings in a microwave until they are warm. The microwave’s power and how many puddings you have will determine the time it takes to heat them. Stir the sauce over low heat on the stovetop.
What should I do with the leftovers? Keep the sauce and puddings in an airtight container in the refrigerator for up to four days. Then, heat as usual.
Can I freeze the pudding? You can wrap them in cling wrap and then freeze them for up to 3 months. Cook the puddings according to the instructions above.
Can the sauce be frozen? Yes. You can store it in an airtight freezer-safe container for up to 3 months. Once it has defrosted, heat it on the stove and stir well to combine. You can also heat it in a microwave for 20 seconds, stirring between them until the sauce is warm.
For the Puddings
- 250g (9oz), pitted dried dates roughly chopped. See Note 1.
- One teaspoon of bicarb/baking soda. See Note 2
- 1/2 teaspoon ground ginger
- One teaspoon of ground cinnamon
- 250ml (1 Cup) of filtered water
- 60g (1/4 cup) unsalted butter
- 155g (3/4 cup) light brown sugar
- Two large eggs
- One teaspoon of vanilla extract. See Note 5
- 170g (1 cup + 1 tablespoon) gluten-free self-raising flour. See Notes 6 & 7.
- 1/8 teaspoon coarse salt for the kitchen
- 200g (1 cup) light brown sugar
- 100 ml (1/3 cup + 1 tablespoon) heavy/whipping Cream. See Note 8.
- One teaspoon of vanilla extract
- Unsalted butter 125g (1/2 cup)
- 1/2 teaspoon sea salt flakes (optional)
For the Puddings
- Line a muffin pan with cupcake/muffin paper lines to make 12 holes (1/2 cup).
- Preheat your oven to 180°C (355 F).
- In a small saucepan, combine the chopped dates, bicarb/baking soda, ground ginger, and cinnamon. Add water to bring it to a boil. Reduce the heat to low and simmer for five minutes. Mix the ingredients in a bowl. Let cool for 20 minutes.
- Combine the butter, brown sugar, and milk in a bowl. Pulse to combine. Blend the remaining ingredients for the pudding and the date mixture in the food processor until well combined. As you mix the ingredients, scrape the bowl to ensure they are all well connected.
- Use an ice cream scoop or a large spoon to distribute the pudding mixture among the 12 muffin cups evenly. It would help if you filled them to 2/3 of the capacity. See Note 9.
- Bake in the oven for 15-17 minutes or until a toothpick inserted into its center comes clean.
- Take the baking tray out of the range. Allow the puddings to cool in the tray for 5 minutes before removing the cakes.
- Place the wrapped puddings on a plate. Serve the sauce with Cream or vanilla cream. Any leftover sauce can be served separately.
- Mix butter, Cream, vanilla extract, and brown sugar in a small saucepan. Stir the mixture with a wooden spoon over medium heat until it dissolves.
- Bring to a boil. Then reduce heat to low and simmer for two minutes. When stirring the hot sauce, be careful. Salt flakes can be added if desired or sprinkled on when serving.
- As it cools, the Toffee Sauce will thicken. Reheat the Toffee Sauce if made in advance.